Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the almond butter, maple syrup, brown sugar, and vanilla extract. Stir until the mixture is smooth and creamy.
- Add oats, almond flour, baking soda, and salt to the wet mixture. Stir until just combined. Don’t overmix—this keeps the bars chewy.
- Gently fold in the dairy-free chocolate chips until they’re evenly distributed in the batter.
- Pour the batter into the prepared baking pan. Spread it evenly using a spatula or the back of a spoon.
- Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, slice them into squares or rectangles.
Notes
If you’re out of almond butter, peanut butter can work as a delightful alternative. Make sure not to overbake the bars; they will continue to firm up as they cool. Avoid using natural almond butter without stirring—it can lead to dry cookie bars. Best stored in an airtight container at room temperature for up to a week.